Modernist cuisine : the art and science of cooking

"An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their...

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Bibliographic Details
Main Author Myhrvold, Nathan, 1959- (Author, Photographer)
Other Authors Young, Chris (Editor), Bilet, Maxime (Editor), Smith, Ryan Matthew (Photographer)
Format Book
LanguageEnglish
Published Bellevue : The Cooking Lab, 2011
EditionFirst edition
Subjects
gastronomie
příprava jídel
kuchařství
potraviny
gastronomy
meals preparation
cookery
foodstuffs
příručky
kuchařské recepty
handbooks and manuals
cookbooks
ISBN9780982761007
Physical Description6 svazků : barevné ilustrace ; 28-34 cm

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TOC from ObalkyKnih.cz
ikona Nápověda Glossary of Terms
Status More Information Location Call Number
Holdings details from Knihovna UTB
Status Long term loan – Due: 21.12.2027 More Information Vol. 1 Location FT Call Number 641/MYHRVOLD,N.
Status Long term loan – Due: 21.12.2027 More Information Vol. 2 Location FT Call Number 641/MYHRVOLD,N.
Status Long term loan – Due: 21.12.2027 More Information Vol. 3 Location FT Call Number 641/MYHRVOLD,N.
Status Long term loan – Due: 21.12.2027 More Information Vol. 4 Location FT Call Number 641/MYHRVOLD,N.
Status Long term loan – Due: 21.12.2027 More Information Vol. 5 Location FT Call Number 641/MYHRVOLD,N.
Status Long term loan – Due: 21.12.2027 More Information Vol. 6 Location FT Call Number 641/MYHRVOLD,N.

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